I'll keep the updates coming then Neil. It seems to be getting bluer by the minute! I've got another Stilton on the go but it's cracked in quite a few places so I'm'm not sure whether that's going to be a success. It's getting blue but is much drier so may not last the distance.

Not an expert myself but i have just lost 2 cheese to slip skin which I think was due to the fact that they were in too higher humidity as i had sealed the lid of the box they were in. As a result I have two cheeses which have a nice stilton rind but are runny in the centre with no blue. This is my third attempt at stilton with only one success.

This time last week mine were fine, but left them un attended over the weekend at 12c in closed containers and they had gone liquid under the skin by Monday morning. The one that was OK which i had at Christmas seemed to get a yellow mould growing on it after they had blued up. These ones and the first one had a lot of white mold after the initial flush of blue.

Thanks for that. I actually used a bit of stilton as the inoculation for the blue. I think that might be the problem not enough of it and hence the white mould taking hold. Just had a chunk of it and it does actually taste like brie with perhaps as little blue touch to the skin but the texture of the skin is very much like brie.

Doing this cheese making malarky guerilla style and on the cheap, I am now culturing some blue up on a piece of well femented sourdough baguette. The acidity of the sourdough should only allow the blue to grow. So far so good, so in a few weeks I will try again.

Looks like I will be having Eccles brieish blue and Eccles caerphilly for my birthday next weekend.